[hospter81]

Hi! i am planning to do a stout (OG 1080) with this malt bill soon:

80% maris otter
11% rye malt
3% cararye
3% midnight wheat
3% roasted barley

I have done this recipe before using 2h as base malt, mashing at 146ºF for 60 minutes and step it at 161ºF for 20 minutes for a very fermentable wort. This is the first time using MO, i have readed that MO is very good only for single infusion. steping at 146-161 will only carry me problems at lautern creating a very sticky grist? a 154ºF single infusion for 60 minutes would be better? can MO will convert the other grains in the grist? someone told me it has very low diastatic power...

thanks for your advises guys

[brewinhard]

Most base malt nowadays is fully modified and can be brewed with single infusion mashes including Maris otter.  step mashes can be used if you are looking to increase fermentabilty or enhance clarity of your wort.  Maris otter has enough diastatic power to convert all of your other grains in your bill.  Depending on how dry you want your beer to be you can mash that Maris otter at your desired temps with no ill effects (even at 146F).

[reverseapachemaster]

I've used Maris Otter in almost every mash schedule out there and never gotten stuck.

That seems like a really low amount of roasted barley for a stout.

[hospter81]

I've used Maris Otter in almost every mash schedule out there and never gotten stuck.

That seems like a really low amount of roasted barley for a stout.

Yes im planning to add a shot of coffee at secondary

[blatz]

I've used Maris Otter in almost every mash schedule out there and never gotten stuck.

That seems like a really low amount of roasted barley for a stout.

Yes im planning to add a shot of coffee at secondary

even so, that looks way too low for a stout, especially one at 1.080.  I use ~ 16% dark roasted grains at 1.070.  YMMV

[majorvices]

I've used Maris Otter in almost every mash schedule out there and never gotten stuck.

That seems like a really low amount of roasted barley for a stout.

Yes im planning to add a shot of coffee at secondary

even so, that looks way too low for a stout, especially one at 1.080.  I use ~ 16% dark roasted grains at 1.070.  YMMV

Agree. The Maris Otter is fine. Perhaps preferred. But you have no where near the roasted barley you need to brew a stout. Even with coffee or espresso.

And when adding the coffee or espresso, consider adding whole crushed beans to a secondary, or doing a combination of strong coffee and "dry bean".

[Don Deckert]

And when adding the coffee or espresso, consider adding whole crushed beans to a secondary, or doing a combination of strong coffee and "dry bean".



Can you elaborate on what you mean by "whole crushed beans" I'm as much a coffee snob as I am a beer snob, and "whole" and "crushed" have never been in the same sentence that I'm aware of.

[majorvices]

And when adding the coffee or espresso, consider adding whole crushed beans to a secondary, or doing a combination of strong coffee and "dry bean".



Can you elaborate on what you mean by "whole crushed beans" I'm as much a coffee snob as I am a beer snob, and "whole" and "crushed" have never been in the same sentence that I'm aware of.

Course, Fresh ground. Sorry for the err in semantics.

[hopfenundmalz]

I've used Maris Otter in almost every mash schedule out there and never gotten stuck.

That seems like a really low amount of roasted barley for a stout.

To give another experience point, I had one bag of Crisp MO that stuck every time, even for single infusion ordinary bitter will a low amount of grist in the mash ton. I thought it was my process until I got a new bag. A very accomplished pro said that he finds that MO can be sticky.

[garc_mall]

And when adding the coffee or espresso, consider adding whole crushed beans to a secondary, or doing a combination of strong coffee and "dry bean".



Can you elaborate on what you mean by "whole crushed beans" I'm as much a coffee snob as I am a beer snob, and "whole" and "crushed" have never been in the same sentence that I'm aware of.

Course, Fresh ground. Sorry for the err in semantics.

When I hear about it at Homebrew Club or otherwise, it is usually taking whole bean coffee, and just lightly crushing it into big pieces, rather than grinding it like you would for coffee. makes it easier to filter out, and the alcohol seems to do fine with the very coarse crush.

[denny]

When I hear about it at Homebrew Club or otherwise, it is usually taking whole bean coffee, and just lightly crushing it into big pieces, rather than grinding it like you would for coffee. makes it easier to filter out, and the alcohol seems to do fine with the very coarse crush.

Yeah, that's the way I do it.

[garc_mall]

When I hear about it at Homebrew Club or otherwise, it is usually taking whole bean coffee, and just lightly crushing it into big pieces, rather than grinding it like you would for coffee. makes it easier to filter out, and the alcohol seems to do fine with the very coarse crush.

Yeah, that's the way I do it.

Its the next method on my list for coffee flavor. Probably will do a Coffee Stout this fall. So far, I have done straight espresso (1 shot per pint, in the bottle at bottling) and cold brewed. Cold brewed has been my favorite so far, but I would like a bit more aroma than I got out of the cold brewed.

[HoosierBrew]

When I hear about it at Homebrew Club or otherwise, it is usually taking whole bean coffee, and just lightly crushing it into big pieces, rather than grinding it like you would for coffee. makes it easier to filter out, and the alcohol seems to do fine with the very coarse crush.

Yeah, that's the way I do it.

+2. Same here. It doesn't leave sediment that way, and using it in keg I think the alcohol extracts really nice flavor. It's cold steeping in beer.